What ingredient can i add to bread machine recipes for softer, fluffier white bread?

What ingredient can i add to bread machine recipes for softer, fluffier white bread? (and not some strange chemical i have to be a scientist to make)What ingredient can i add to bread machine recipes for softer, fluffier white bread?
Here are some tips


SALT: is needed to control the activity of the yeast. You must use salt or your bread may overise, collapse and have a coarse uneven texture. Certain salt substitutes may work well to replace table salt





SUGAR: feeds the yeast and helps it grow. Too much causes the yeast cells to over multiply and eventually collapse, casing a poor small product. Brown sugar easily replaces granulated white sugar. So does honey but reduce the amount of the liquid by the same amount of honey added. Sugar substitutes cannot replace the function of sugar. Sweet breads tend to brown darker. Use sweet bread cycle for breads with a lot of sugar, fats and eggs. Only add the amount of dried fruit specified as dried fruit does add some sugar to the dough. Usually fruits and nuts are added at the ';beep ';if added and mixed into the dough to early.





FATS (oil, butter, margarine, mayo, crisco etc.) are all dough enhancers. Fats condition the dough and keep breads fresher longer. Butter tends to cause a crisper crust, margarine a little tougher and solid vegetable shortening a little softer. When used in small amounts none of the above will cause a noticeable change in flavor.





LIQUIDS: such as milk and water etc. activate the binding ingredients and add moisture. Milk produces a softer smoother bread texture and a darker crust than water does. Dry powdered milk or buttermilk is an excellent choice to add to breads. If you add 2 tablespoons directly to the dry ingredients you need not necessarily alter the wet ingredients.





HIGH ALTITUDE BAKING: Flour is dryer at higher altitudes and therefore will absorb more liquid. You'll need less flour in the recipe. Dough also tend to rise faster at higher elevations. Therefore you will need less yeast, a bit more salt and a bit less sugar. You will have to experiment with bread recipes to see what works for you.





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http://www.enabling.org/ia/celiac/rec/br鈥?/a>What ingredient can i add to bread machine recipes for softer, fluffier white bread?
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My grandmother added mashed potatoes to a yeast cake recipe. It tasted unbelievably good. I wonder if it would work in bread baking. You could try.
Dough enhancer - I bought mine from a bakery. Wasn't on the shelf in this city where I live. The baker brought some for me from behind the scenes
well, i love cooking and when this happens to me i always add a bit of flour or a spoon full of butter. i'm sure this will work!
Rye flour contains some gluten, even so this will only rise half way up the pan. It has good texture, though. A Tbsp of wheat gluten helps a bit. Using 2 cups rye and 2 cups bread flour makes a lighter bread that can do without the egg (but then use only 11 fl.oz liquid), 1 cup rye and 3 cups flour still lighter.








water to make 12 fl.oz.


1 egg


olive oil 2 Tbsp


salt 陆 tsp


sugar 2 Tbsp


rye flour 3 cups


bread flour 1 cup


yeast 1 tsp